Mexican chicken pie

    1 hour 5 min

    Mexican spiced chicken pie. Ideal as a tasty family supper served with veggies or a salad as a complete meal.


    West Midlands, England, UK
    1 person made this

    Serves: 4 

    • 1 red onion, chopped
    • 1 clove garlic, chopped
    • 400g diced chicken breast fillet
    • 400g tomato passata
    • 1 small tin kidney beans in chilli sauce
    • 1 small tin sweetcorn
    • 1 teaspoon sugar
    • 1 teaspoon spicy chipotle paste
    • 1 packet puff pastry
    • 1 egg, lightly beaten

    Prep:20min  ›  Cook:45min  ›  Ready in:1hr5min 

    1. Preheat the oven to 200 C / Gas 6.
    2. Warm a little oil in a frying pan over a medium heat then add the onion and garlic. Cook and stir until softened then add the chicken and brown on all sides. Add passata, chilli kidney beans including sauce, sweetcorn, sugar and chipotle paste. Cook through for 15 minutes on hob until the chicken is no longer pink in the centre.
    3. Transfer the mixture to a pie dish. Roll the puff pastry out on a lightly floured work surface to fit the pie dish and lay over the filling; brush with an egg wash.
    4. Bake in the preheated oven on a middle shelf for 25 to 30 minutes until the pastry is risen and golden brown. Remove from the oven and serve.


    If you like it spicy you could add chopped chillies. Or you could change your topping to a different pastry or sweet potato mash.

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